Liquid Calcium Chloride for Firmer Set - Cheese Making Supplies

Calcium Chloride will help with store bought milk and goats milk to give a firmer setting curd for easier cutting in the making of hard cheeses. Calcium Chloride (concentration of 30-32%)

Do not use Calcium Chloride when making Mozzarella. It will keep the curds from stretching. Store in a cool, dark place. Will last indefinitely if stored properly.

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